Ingredients
1/3 cup Dijon mustard3 tablespoons brown sugar3 tablespoons horseradish1 teaspoon minced fresh dill1 boneless rolled pork loin roast (4-1/2 pounds)2 medium green peppers, cut into 3-inch strips2 medium sweet red peppers, cut into 3-inch strips1/2 pound sliced fresh mushrooms1-1/4 cups dry red wine, cranberry juice or grape juice4-1/2 teaspoons lemon juice
Preparation
In a small bowl, combine the mustard, brown sugar, horseradish and dill; spread over roast. Place in a shallow roasting pan. Bake, uncovered, at 350° for 1 hour.
Arrange peppers and mushrooms around roast. Combine wine or juice and lemon juice; pour over vegetables. Bake 30 minutes longer or until a thermometer reads 160° and vegetables are tender.
Remove vegetables and keep warm. Broil roast 4-6 in. from the heat for 5-7 minutes or until a crust forms. Let stand for 10 minutes before slicing. Serve with vegetables.
